‘Burrito’ with Shrimp Avocado And Mango

Burrito spring-roll fusion? I really don’t know how to define this dish… The outer layer reminds me of a burrito because it’s tortilla but the taste of the filling gives me an vietnamese spring roll vibe (It’s probably all the cilantro/koriander that makes my mind go straight to Vietnam).

This is a very special recipe with many unique tastes that makes an amazing flavour combination! It also has all kinds of great nutrition sources.
The shrimps are very high in protein while low in calories.
The avocado, man, could you get a better fat source than that? I don’t think so! It is absolutely delicious and got health benefits that i cant even count with all my fingers.
And then some mango and whole wheat to power the training and keep you happy (carbs<3)!

Ingredients

Filling

shrimps, cooked and peeled

mango

avocado

koriander/cilantro

I don’t think that there is a specific avocado to mango to shrimp ratio, you can mess around with that a bit with out messing it up. I used about the same amount of mango and avocado. A little more shrimps though to bump up the protein a little.

Dressing

lime/lemon juice

fish sauce

1 -2 teaspoon sweetener

Wrapping

whole wheat tortillas

egg-white

I have to give credit to my mom for teaching me this recipe. Although I made some minor modifications because of my ‘no refined sugar’ policy. So I used stevia in the dressing instead of sugar. Because the dressing do need that sweetness to balance out the saltiness from the fish sauce and the sourness from the lime juice.
The tortilla addition was also my concoction… It replaces the rice paper roll. There is no real reason for this switch. I think both works. But you get bigger rolls this way.

Instructions

Dice the mango and avocado, chop up some cilantro and put it in a bowl with the shrimps

Mix lime juice, fish sauce and sweetener ( I used stevia) together and pour it into the bowl

Gently blend the mixture around to cover the filling with the dressing